My first experiment to bake with wheat flour instead of all purpose flour/white flour was the carrot cup cakes, I substituted the all purpose flour with half wheat flour and half powdered oats. I was quite pleased with the results. I wanted to bake a cake with jaggery as it is healthier than refined white sugar. I saw this cake at Spicy Chilly, (I totally adore, that blog). After a few months I finally got down to bake it. My parents and siblings were in Kerala and they loved the cake and were surprised when I told them it is wheat flour and jaggery cake.
The very first time I baked this cake, it was a disaster- no matter how long I baked and it felt like its uncooked. The taste was good but it was begging for the cardamom flavour. I decided to try it again with cardamom and also did not over mix which was the reason why I messed up the first time. It worked great and since then I have baked this cake many times. I've experimented by adding half powdered oats but was not very happy with the texture, so now I stick to wheat flour.
This is a simple recipe; the trick is not to over mix. It is tempting to whisk everything together but that won't help the cake here, so be careful about that. Once you get it right there is no looking back.
Recipe Source: Spicy Chilly
Preparation time: 10minutes
Baking time: 40 minutes
- 2cups Whole wheat flour
- 1cup Jaggery ( grated loosely packed)
- 1cup Almond Milk
- ½cup Vegetable oil
- ½tsp Baking powder
- ½tsp Baking soda
- ½tsp Vanilla extract (optional)
- ¾tsp Cardamom powder
1. Grease a 6 inch Bundt cake pan and preheat the oven to 180 degree Celsius.
2. Sift the wheat flour with cardamom powder, baking powder, baking soda to aerate the flour and to evenly distribute all ingredients.
3. Add jaggery and mix twice or thrice.
4. Add almond milk, oil and vanilla essence and mix just enough to bring the batter together. It will be lumpy and you will be tempted to mix more but don't.
5. Spoon the batter into the baking dish and bake at 180 degree Celsius for 40 minutes or until a skewer comes out clean. Let it cool completely before unmolding.
1. Use a Bundt pan, I haven't baked this in any other pan and really doubt if the recipe is suitable to be baked in a regular baking dish.
2. Do not over mix, I can't stress that enough.
Health and Nutrition:
- Definitely a healthier cake than the regular cakes.
- Whole-wheat flour is robust, full-flavoured flour containing vitamins, minerals and protein. Whole-wheat flour is more nutritious than refined white flour, although white flour may, in a process called food fortification, have some micronutrients lost in processing added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain the macronutrients of the wheat's bran and germ (especially fibre and protein) like whole-wheat flour does. Whole wheat is a good source of calcium, iron, fibre, and other minerals like selenium.
- Jaggery is a natural and viable alternative for Sugar. It is the safest and the purest form of sugar and the process of obtaining jaggery does not involve any chemicals. It is full of proteins; a mineral salt not present in refined sugar and vitamins and is extremely nutritious. The benefits of jaggery include its ability to cleanse your body, act as a digestive agent.
- Cardamom is a good source of minerals like potassium, calcium, and magnesium. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Copper is required in the production of red blood cells. It is also an excellent source of manganese and iron. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger. Iron is required for red blood cell formation. This exotic spice contains many plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties.
Bakfest hosted by Pumpkin farm